Chef Carla Hall’s Vibrant Summertime Menu for Two

The tomato slices are the secret to not overcooking the shrimp. The packet technique basically poaches the shrimp in the juices. The shrimp could easily go over rice or grits, as well. This is a technique inspired by the actress Laura Prepon. You can make this even in an apartment, and it won’t smell like fish. I like this dish because everything happens in this packet, the pan stays clean, and it’s ready fast.

Ingredients

For the shrimp:

• 1  tomato, halved
• 1 lemon, juiced
• ½ pound large shrimp, peeled and deveined​
• 2 scallions, sliced on the bias
• 1 garlic clove, thinly sliced
• 1 tablespoon extra virgin olive oil
• ½ to ¾ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ⅛ to ¼ teaspoon chile flakes

For the salad:

• 1 peach, ¼-inch dice
• Reserved tomato half, cut into wedges
• ½ small red onion, thinly sliced
• ¼ hot fresh chile, thinly sliced
• 2 teaspoons apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1 romaine heart

Directions

Cut the tomato in half. Squeeze the juice of half of the tomato and all of the lemon into a bowl and cut the tomato half in thin slices. Reserve the other half for the salad.

Add the peeled and deveined shrimp to the tomato juice and all of the remaining ingredients. Mix together well.

Prepare two parchment packets: Cut two 12-by-12-inch pieces of parchment paper and aluminum foil. Place the parchment paper on top of the aluminum foil, then line the parchment with the three tomato slices. Place six shrimp (each) with the mixture on top of parchment.

Fold all the ends firmly and toward the top to form a well-closed packet.

Heat a stainless or nonstick skillet over medium heat. Place the packet in the skillet. Cook for eight to 10 minutes.

For the salad: Cut the reserved ½ tomato into six wedges. Toss the peaches, tomato and red onion with ¼ teaspoon salt in a large bowl and let sit until juicy, about five minutes.

Meanwhile, grill the corn on a grill pan or in the fire of a gas stove two or three minutes. Cut the kernels off the cob. Add the corn to the peach and tomato mixture, then add parsley and chile. Set aside.

In a small jar, combine the vinegar, oil and ¼ teaspoon salt. Shake to combine. Drizzle the salad with the dressing and toss until evenly coated.

Putting it all together: Slice the romaine head vertically to make two wedges. Divide the wedges between two plates.

Leaving the tomatoes in the packet, spoon the shrimp mixture over the romaine wedges. Divide the peach mixture among the plates. Enjoy immediately.

Hibiscus Ginger Sweet Tea Soda

A little gin or rum can transform Hibiscus Ginger Sweet Tea Soda into a predinner cocktail.

Courtesy Carla Hall

This refreshing hibiscus tea soda is the perfect summer drink to share with a friend, offering a vibrant blend of flavors that can be enjoyed with any meal. The simple syrup can be refrigerated, making it easy to whip up a quick and delicious beverage whenever you like. For a predinner cocktail twist, try spiking it with a splash of rum or gin.

Ingredients

For the hibiscus simple syrup:

• 2 parts water
• 1 part sugar
• 2 tablespoons ginger, grated
• 4 bags hibiscus tea

For the soda:

• 1 part hibiscus simple syrup
• 3 parts soda water
• Fresh lemon juice to taste
• Fresh mint, garnish

Directions

In a medium saucepan, heat the water and sugar until the sugar is dissolved. Add the grated ginger and tea bags. Allow to steep for at least 30 minutes. Remove the tea bags and strain the syrup into a pitcher. Refrigerate.

When the syrup has chilled, in a large glass (or pitcher) combine 1 part of hibiscus syrup and 3 parts of soda water. Add desired amount of lemon juice to taste. Pour into a large glass full of ice and garnish with mint and lemon wheel.